Butternut Squash Ricotta Ravioli
Ingredients
Homemade Pasta
6 cups ‘00’ Flour
8 Eggs
Ravioli Filling
1 Butternut Squash
12 oz Ricotta
1/2 cup Olive Oil
2 tbsp Sage or 8 chopped leaves
1/2 tbsp Sea Salt
2 tsp Black Pepper
1 tsp Chili Flakes
Sauce
3 tbsp Butter
1 tbsp Olive Oil
1 tbsp garlic
8-10 Sage Leaves
Red Pepper to taste
Heat oven to 400 degrees. Cut your butternut squash in half and scoop out the seeds. Drizzle the insides with olive oil and sprinkle salt and pepper. Cook for 1 hour.
Put 6 cups of flour on your work surface. Make a well in the middle of the flour and crack 8 eggs into the well. Mix the eggs and incorporate the flour until everything is combined. Once the eggs and flour are seamless, seal the dough into a ball and wrap it tightly with saran wrap. Place in the refrigerator for 45 minutes or up to 2 days ahead. If making ahead, let the pasta sit at room temperature for 30 minutes - 1 hour before rolling out.
Place your butternut squash, ricotta, olive oil, sage, salt, pepper, and chili flakes in a blender or food processor. Taste and adjust as needed. Keep this in your refrigerator while you roll out your dough.
Cut your dough into 4 equal parts. Keep one part out to roll and put the rest in a plastic bag. Roll out your dough into a rectangular shape so it can fit in your pasta machine. Put your pasta through the machine on its largest setting at least 3 times - for me, the largest setting is 1. Put your pasta dough through each setting two times. So I put it through the 2 setting twice, 3 setting twice, and so on until I get to the number 5 setting, and the pasta sheet is very thin but not breaking.
Use the fold-over method (refer to my video) or a pasta mold for your ravioli. Make sure your surfaces are floured so the pasta dough does not stick. Dollop your filling into your dough and assemble the ravioli.
Bring water to a boil and salt. Make your pasta sauce while the water comes to a boil. Melt your butter in a pan then add garlic, sage, and a dash of olive oil. Cook the garlic until fragrant. Boil your pasta for 2-3 minutes. Transfer pasta directly into the sauce, incorporating some pasta water. Serve hot and add chili flakes if desired.